Thai Basil Beef

Thai Basil Beef is one of my go to’s on busy weeknights. It comes together super fast, I generally have most of the ingredients at home and the leftovers turn into a quick salad for lunch the next day.

2 tablespoons vegetable oil, divided

6 garlic cloves, thinly sliced

1 pound ground beef

1/2 cup chicken broth

3 cups fresh basil leaves, divided

2 medium carrots, julienned or grated

2 scallions, thinly sliced

4 tablespoons fresh lime juice

2 tablespoons vegetable oil

6 garlic cloves minced

2 tablespoons soy sauce

Steamed rice and lime wedges for serving

Heat 1 tablespoon oil in a large skillet over high heat. Add garlic cook, stirring, until fragrant, about 30 seconds. Add beef, season with salt and pepper, and cook, breaking up with a spoon and pressing down firmly to help brown, until cooked through and nicely crisped in spots, 8–10 minutes. Add broth and 2 cups basil and cook, stirring, until basil is wilted, about 2 minutes.

Toss carrots, scallions, 1 tablespoon lime juice, 1 cup basil leaves, and 1 tablespoon oil in a small bowl. Mix soy sauce and remaining 3 tablespoons lime juice in another small bowl. Top rice with beef and slaw and drizzle with soy dressing. Serve lime wedges alongside for squeezing over.